Vietnamese Name: Kinh Giới

Common Culinary Name: Vietnamese Balm, Vietnamese Lemon Mint

Botanical Family & Name: Lamniaceae, Elsholtzia  ciliata

Vegetative Description: Leaves are usually a brilliant green with serrated edges.

Native Habitat & Ecology: South East Asia

Tasting Note: Lemon scented flavor with a suggestion of mint.  Because of it’s lemon flavor, we prefer to call it “Vietnamese Lemon Mint” or “Vietnamese Lemon Balm”.

Culinary Uses: Eaten raw in a variety of soups and meat dishes. Also found on herb plates.

Medicinal Uses: Used in tea for soothing properties and leaves used in steam baths for better skin.

Propagation: Grown from seed or rooting mature stem in water or soil.

Other Names: